Last Activity:02-05-2016 2:51 PM
Age:30 years old
Likes Given: 16
Posted in thread: Simplifying the skeeter pee recipe on 02-05-2016 at 02:51 PM
Yes, I used the standard recipe (found at www.skeeterpee.com) which uses Sparkolloid. It's came
out crystal clear.Yeah I also saw this recipe but there are just too many ingredients. I wanna
Posted in thread: Simplifying the skeeter pee recipe on 02-04-2016 at 10:50 PM
I recently finished a batch and had no problems. The only change I made was to only add half
the original lemon juice (to keep the acidity down) until it has been fermenting for a couple
days then add...
Posted in thread: Simplifying the skeeter pee recipe on 02-04-2016 at 04:46 PM
I made a small batch of this once before without any problems, only difference is i used a
fermentation stopper and fining agents. This time I will make it even more simple and would
love to hear any ...
Posted in thread: 50+ bottles of stinky fart water! on 01-31-2016 at 07:38 PM
Yeah I definitely won't be using this method again... Also sucks because I now have to empty
all this fart water out somehow without stinking my flat out :/ Just wondering though...
Doesn't there need...
Posted in thread: 50+ bottles of stinky fart water! on 01-31-2016 at 05:52 PM
Over the last month or two I've been collecting plastic beer bottles to use for future batches.
I filled them all with tap water after I drank the beer so that nothing could dry and stick to
Posted in thread: Stopping Fermentation? on 01-12-2016 at 01:45 AM
Let it finish, stabilize and then do what you want. Back sweeten, dilute or just bottle.I'm
kind of confused, that is what I planned to do no? After it finishes, drop in a 4g packet of
the sorbate whi...
Posted in thread: Stopping Fermentation? on 01-11-2016 at 12:19 PM
I know it may not be ideal, but I am wondering how effective using only potasium sorbate (wine
stabiliser) to stop a fermentation? Specifically on lemon wine/fruit wines? My plan is to brew
a 20L batc...
Posted in thread: Half batch on 01-06-2016 at 05:26 PM
Different strokes...10% is approaching wine level. I think you'll find it hot and tasteless and
require some months to mellow. Personally, I don't exceed 8% with a straight cider and even
that is kind...
Posted in thread: Half batch on 01-06-2016 at 02:17 PM
for primary fermentation, no, not too much headspace. it's more critical for secondary
fermentationEdWort's Apfelwein is 8.5% and it is very dry. depending on the yeast, you might be
pushing the limit...
Posted in thread: Half batch on 01-06-2016 at 01:05 PM
I want to make 10L cider in a 23L bucket using 10L of high quality supermarket juice without
any unwanted preservatives and add around 800g white sugar to increase it to aproximately
10%ABV using wine...